Baked Cheddar and Tomato Rice

READY IN: 1hr
Recipe by Patchwork Dragon

This is a good side dish, or main for veggies.

Top Review by Boomette

This rice turned out so good. Full of flavor. I baked it at 350 F for 30 minutes. DH found it a bit overcooked but I didn't. Maybe next time I'll cook it for 25 minutes. I highly recommend this rice. Thanks Patchwork Dragon :) Made for PAC Fall 2011

Ingredients Nutrition

Directions

  1. Heat oven to 180c/160c fan/gas 4.
  2. Heat oil in a large flameproof casserole and cook onion and red pepper for about 5 mins until golden and softened.
  3. ~Add garlic and cook another minute.
  4. Stir in the rice and when fully coated with oil add the stock and tomatoes.
  5. Season.
  6. Bring to the boil and simmer for 5 minutes until almost all liquid has been absorbed.
  7. Scatter the cheese over, cover and bake in oven for about 30 minutes till rice is tender.
  8. Stand for 5 minutes before serving.
  9. For Vegetarian use the 1 liter vegetable stock not the Chicken stock.

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